January 30, 2012 - 4:19pm
Crust is lifting off the bread while baking ciabatta.
Haven't had this problem with any other shape/kind of bread but I made a large rectangular ciabatta and midway through baking (400 degrees) the top crust has risen and pulled off from the rest of the loaf. Any suggestions on how to keep the steam on the inside from creating a pocket in the top with such a lose crumb bread? Should I score/vent it at all?
Thanks!